Ingredients

For the cake:
• 2 cups (250g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ¾ cup (1½ sticks / 170g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1¾ cups (about 8 oz / 225g) grated zucchini, excess moisture squeezed out
• ½ cup chopped walnuts or pecans (optional)

For the cream cheese glaze:
• 4 oz (115g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1–2 tsp milk or lemon juice
• Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13″ pan or two 8×4″ loaf pans.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.
Fold in zucchini. Gradually add dry ingredients, mixing just until combined. Stir in nuts if using.
Pour into prepared pan(s). Bake:
– 9×13″: 35–40 min
– Loaves: 45–50 min
Until a toothpick comes out clean. Cool completely.
Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, salt, and enough milk/lemon juice to reach drizzling consistency.
Drizzle over cooled cake. Slice and serve!